Goldman certainly has the credentials to pull off this daunting assignment. He is one of the best bakers in North America, his creations having been featured on his show plus appearances with Oprah Winfrey and Jay Leno. He is a classic-trained chef who has worked in some of the best restaurants in the United States.
Goldman has hockey in his blood. He played the sport at the high school and college level (University of Maryland-Baltimore).
As celebrity chef for the Winter Classic, Goldman will provide NHL.com readers with recipes that can help turn the New Year's Day game into a culinary event -- whether you are tailgating at Heinz Field on the morning of the game or watching it from the comfort of your coach on either NBC or CBC. Goldman will be on hand in Pittsburgh in the days leading up to the game, cooking up a tailgating meal of his own on New Year's Day.
This is Goldman's first recipe for the Winter Classic. Look for a new recipe each Friday until the Winter Classic arrives on Jan. 1.
So, you and all your hockey homies are gathered around the tube watching the Winter Classic. It's New Year's Day, it's probably cold out, and it's time to chow down and watch some old-time pond hockey.
What to eat? Well, you could order out, but that's lame. Pizza? Hockey? I don't see it. Being a hockey fan means you are a more refined individual than fans of other sports. You don't go for mundane carry-out when you can cook something for yourself. Here's a hockey-time favorite of mine that goes well with a frosty Canadian beverage -- the "Dig It Out Of The Corner" Nacho Casserole!
"Dig It Out Of The Corner" Nacho Casserole
2 1/2 lbs. ground bison (or ground beef)
1 cup diced white onion
3 tablespoons salt
3-4 tablespoons chili powder
50 small flour tortillas (real ones -- not the grocery-store, plastic-wrapped, LP-sized ones)
3 cans refried beans
1 10 oz. jar of green tomatillo salsa
2 lbs. shredded cheddar/jack cheese mix
1 pint of creme fraiche or sour cream
1/2 head of iceberg lettuce, shredded
1/2 cup chopped scallions
1 lb of well-chopped, rendered chorizo sausage
1 cup diced tomato
1. In a large skillet, caramelize the onions in olive oil with salt and chili powder. When nice and brown, add the ground bison. (I use bison because it is a lean meat and animal fats do have a tendency to put us into a coma during the second period.) Drain the meat until just moist.
2. Line an 8-x-12 casserole dish with flour tortillas (You can use a disposable casserole dish if you are too lazy to clean up).
3. Spread half the refried beans on the tortillas about a half-inch thick, then spread half the meat over the beans, then make a generous sprinkle of cheese over the meat. Cover with more tortillas and then the tomatillo salsa and then repeat the process.
4. Bake at 350 degrees for 30-35 minutes or until the middle is hot and the cheese is melty and gooey, then pull it out of the oven, let the outside cool for 15 minutes, then liberally spread the creme fraiche over the entire dish, toss in your tomatoes, lettuce, scallions, and chorizo and fill the rest of the dish with the salad topping.
5. Serve with chips and the extra tortillas and quote "Strange Brew" frequently while enjoying the game.
Author: Duff Goldman | Celebrity Chef, 2011 Bridgestone NHL Winter Classic